Oh, I know you've got one...your (gorgeous) pies are the ones that initially made me even take a second look at this oven. Glad I did. Hopefully I can rely on you for some pointers as I get more into it. Thanks for the peel tip!

John K

Thanks! Yeah, let me know if you have any questions. I think I have the 2stone Inferno dialed in pretty well but feel like I'm still learning something new at every bake. What are you using for an oven brush? I've been using this Weber brush (https://www.amazon.com/dp/B000WEMFSO/?tag=pmak-20), which is OK, but have been looking for something along the lines of a mini wood fired oven brass bristle brush and haven't been able to find anything.

Thanks for the brush recommendations guys. The brush on Amazon, though much more affordable, was what I was hoping to avoid. The gaps between each row of bristles makes it not as effective. Clay, does your brush have the 48" handle? Do you like that length?

Thanks for the brush recommendations guys. The brush on Amazon, though much more affordable, was what I was hoping to avoid. The gaps between each row of bristles makes it not as effective. Clay, does your brush have the 48" handle? Do you like that length?

Mine has a 36" handle, which works fine for the 2stone. 48" would be better for my WFO. The handle just screws off, & would be easy to replace.

A few from last night. We defrosted some NY dough and NP dough last night. Still learning to exercise some restraint with the heat of this thing! It's "too easy" to get it to whatever temp you want so I was a bit too enthusiastic with the bottom stone temp for the NY pies!

The step-up in temp for the NP pies was simple. It got there in the time it took to eat the second NY pie!

I especially like the "in-and-out" adjustment rod on the front of this oven. It allows or 1 additional level of control that the BS doesn't. With the rod pushed all the way back the flames can be made to roll over the top of the oven. With the bar pulled all the way forward the exact opposite occurs, which is great for slower, lower heat applications.

Why do you write "(for my daughter)" after pepperoni? Is there something childish about liking pepperoni I should know about? I like pepperoni.

OMG, I love pepperoni. Probably my favorite pizza topping, actually. Not sure why I added that "disclaimer", except that she ate the whole pie!! . I was actually getting stressed out last night by the choices I was forced to make (only 3 pies) so that was probably just my way of explaining my choices! Please, pepperoni, if you're listening, i will always love you!!

And Craig, my roni pies just don't have the artful look that yours do...in all honesty. But thanks for the compliments on the pies!

How open or closed do you have the venturi? I got mine a few weeks ago, but have been in a constant state of "out-of-town" since it arrived and haven't got to mess with it but once. Things appear to be coming along quite nicely for you so far.

How open or closed do you have the venturi? I got mine a few weeks ago, but have been in a constant state of "out-of-town" since it arrived and haven't got to mess with it but once. Things appear to be coming along quite nicely for you so far.

The venturi adjustment is key! At first I was very disappointed --- the flame was continually "blowing itself out" when I turned it up full blast! Then I adjusted the venturi to "full open", then closed it off a little until the point where, at full blast, there appears to be a 2-3mm space of "no flame" before the blue of the flame appears over each of the orifices on the burner. The red dial is "full open".

Does this explain it? Let me know if not and I can shoot a video or picture.

Thanks for the compliment. I am working towards figuring out the optimal floor launch temp so that I don't 1. Burn the bottom2. Have the floor "too cool" ---> requiring longer bake times ---> resulting in dried out tops/sauce.

john, those are beautiful pies. 100 hours at 56 degrees how different is the taste and texture from a shorter fermentation period? is the 100 hours in ball form?

Larry,

Since both the percentage of starter as well as the fermentation time were longer than my usual % and time, I cannot be sure why the dough had the characteristics that it did. However, the taste was distinctly "sourdough" as opposed to my 24 hour IDY dough. It is the pleasant tang that is hard to describe. The texture was very light and the cornicione had a very nice "crispiness" to its exterior.

I have been trying to dial in the bottom stone temp on the 2stone and I think that I need to be at 750-775 next bake, as opposed to 725. That would allow a shorter bake, and I think that would result in an even better result!